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Friday, July 29, 2016

I love the San Diego farmers markets.

California grows so much produce that there is so much good, fresh food. And the local markets are my favorite source. I can buy just the quantity I want. If I just want a handful of green beans and a singular pluot? No problem. No judgment.

I can buy one pluot, but I need a whole basket of raspberries

The lilikoi (passionfruit) here are mostly purple on the outside instead of yellow. The insides are the same juice, pulp and seedy mess. A delicious mess.

Cali grown passionfruit

In Maui, I didn't have to buy my lilikoi, they grew in my friend's backyard. Here in San Diego, the market is my source. I've been missing the tropical flavors of Hawaii since my move. How could I fix that? Oh yes, baking.

This recipe uses Maui Upcountry Lilikoi Curd. I may have just moved a jar or two with me to California. You could modify this recipe to be lemon and raspberry by using lemon curd instead if that's easier to find.

What You Do

In a large microwave safe bowl, melt the butter. Whisk in the two sugars and the vanilla.

Add the flour, oats and salt, stir to combine. Reserve 1 cup of the mixture.

Press the remainder of the dough into the bottom of the 8x8 pan.

Spread the lilikoi curd on top of the dough. Sprinkle (or deliberately place) the raspberries on top of the lilikoi curd layer.

Break apart the remaining dough in your hands and sprinkle/crumble on top of the raspberries and lilikoi curd.

Bake for 25-30 minutes until the topping is set and slightly golden.

Allow bars to cool and then cut into pieces.

To make the glaze, stir together the lilikoi juice and powdered sugar. If there are little lumps of powdered sugar, put the glaze in the microwave for 10 seconds and stir. Those lumps should be gone! Drizzle over the bars and store in the fridge until ready to eat.